Ginger and lemon grass scented mussels

The warming flavours of ginger and lemon grass are used in this quick and easy dish.

Serves 4

• 1.75 kg fresh mussels in the shell
• 2 lemon grass stalks
• Handful of small fresh basil leaves
• 5cm/2in piece fresh root ginger
• 2 shallots, finely chopped
• 150 ml fish stock click here for recipe

1. Scrub the mussels Under running cold water, scraping off any barnacles with a small sharp knife.
2. Pull or cut off the hairy beards.
3. Discard any with damaged shells and any that remain closed when sharply tapped.
4. Cut each lemon grass stalk in half and bruise with a rolling pin.
5. Coarsely chopped half the basil leaves ; reserve the remainder for the garnish.
6. Put the mussels, lemon grass, basil, ginger, shallots and fish stock in a wok.
7. Bring to a boil, cover and simmer for 5 minutes.
8. Discard any mussels that remain closed.
9. Sprinkle over the basil and serve.

BON APPETIT